Used Natasha’s Baking quick sourdough recipe: 150g levain, 270g BF, 30g wholewheat flour, 222g water, 7g salt.
Shout out to u/protozoicmeme for sharing his dough handling technique. Watched his video and used his method here. First time trying out Rubaud method and lamination. Shout out to this sub in general – I have learnt so much from everyone!
Hoping to get better at shaping and getting a better oven spring
by Next_Preparation363
6 Comments
**Hello Next_Preparation363,**
**I’M A BOT – I HAVEN’T READ YOUR THREAD & I’M NOT REMOVING IT. GENERAL [RULE 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) REMINDER FOR ALL.** 🙂
**Sourdough Bake photos & videos** are removed if **Rule 5** isn’t met (**include ingredients & process**). If yours is removed, we confirm by modmail.
**Need help or feedback?** Be clear & specific, include a crumbshot. Read [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Congrats, you have achieved open crumb! Now you can focus on making bread that has the kind of crumb YOU prefer 😉
Rubaud’s method is great for developing dough strength earlier in the process for higher hydration of doughs, but you could also try the good ol’ slap and fold!
I find that Rubaud can tire my arm out so I often ended up doing the slap and fold instead haha.
This looks great
Looks beautiful!! Congrats!
Love the crumb on this. Exactly how I like it personally
chefs kiss! great result! thanks for the shout out=)